Versión en Español Papas bravas is a dish that originated in Spain and became hugely popular across the Americas, with each country developing its own version of the spicy brava sauce. This Chilean take swaps the classic cayenne heat for merkén, the country’s most iconic smoky chili seasoning, folded into a rich, creamy sauce. Nutritional Information Each serving of papas bravas al merkén contains approximately 450 kcal, 40 g of carbohydrates, 30 g of fat,…
Versión en Español Papas chilotas al romero are a rustic, crispy side dish full of character. Native potatoes are washed, halved with the skin left on, and roasted at high heat until the outside turns crackling and golden while the inside stays soft. They stand out for their striking mix of colors on the table, a crunchy exterior, and a tender center, perfect as a snack or paired with meat and fish. Nutritional Information Each…
Versión en Español Murtado (also called murtao) is without a doubt one of Chile’s most traditional homemade liqueurs. It’s made by macerating fresh murtilla berries in aguardiente for several days, then balancing the mix with a simple sugar syrup. The result is a deep red, lightly sweet bajativo that’s usually sipped in small glasses after a meal. Nutritional Information Each serving of murtado contains approximately 190 kcal, 0 g of protein, 0 g of fat,…
Versión en Español Arrollados de jamón y queso are a dish from Chinese-Chilean cooking, eaten as a starter or a side. The recipe involves filling squares of flour-and-egg dough with a chopped ham and cheese mix, sealing the edges before frying. The dough needs a rest in the fridge, which gives it the elasticity needed to hold the filling during frying. Served hot, they’re paired with soy sauce or sweet and sour sauce. Arrollados de…
Versión en Español Huevos a la ostra is made with 2 fresh eggs, lime juice, salt, and pepper, whisked together until you get a foamy, creamy yellow mixture. It requires no cooking and is ready in 5 minutes. It’s Chile’s traditional energizing preparation to start the day or fuel up before a workout. Nutritional Information Each serving of huevos a la ostra contains approximately 210 kcal, 12 g of protein, 15 g of total fat,…
Versión en Español Making longanizas de Chillán calls for a ratio of 80% lean meat to 20% pork fat. Using hydrated natural casings and adjusting the seasoning beforehand ensures the traditional texture and flavor of this iconic sausage from south-central Chile. The tradition behind this product began with Cecinas Villablanca, under the influence of artisanal French techniques. This specialty stands out for its quality and versatility, becoming an essential component in a variety of classic…
Versión en Español Chilean crab claws with scallion mayonnaise are a classic seafood starter, fresh and elegant, very popular along the coast and on urban Chilean tables. They stand out for the extreme tenderness and natural sweetness of the crab meat, which pairs perfectly with the smoky notes and creaminess of the dressing, making it an ideal coastal appetizer to share. A simple recipe for crab claws with flavored butter or scallion mayonnaise, simple, natural,…
Versión en Español Ensalada de ulte is a traditional Chilean dish made with the central stem of cochayuyo seaweed. This part of the plant has a firm, meaty texture, and is prepared by cooking it with salt and lime until it reaches a soft consistency similar to sea hearts of palm. The dish can be made with fresh or dried ulte, the latter requiring rehydration beforehand. The recipe allows for a variety of vegetables and…
Versión en Español Papas con luche is a dish from Mapuche cuisine that brings together the region’s farmed crops with what is gathered along the coast, blending a hearty, starchy texture with a distinctly salty, oceanic profile. The recipe stands out for its simplicity, traditionally eaten in coastal communities and rural areas of Chile’s southern regions. It’s made with skin-on boiled potatoes, roughly mashed, mixed with a sauté of white onion, garlic, and red bell…
Versión en Español Chilean-style menestrón is a traditional stew made with vegetable broth, legumes, noodles, and seasonal vegetables. The main ingredients include beans, potatoes, squash, carrot, and basil. It’s prepared by cooking pre-soaked beans together with sautéed vegetables and short pasta, and served hot, optionally finished with basil pesto and grated cheese to bring out its aromatic profile. Menestrón, also called minestrón or minestrone, is a classic Italian dish that has adapted beautifully to South…